Parmesan Crispy Potatoes (Print)

Crispy potatoes with lots of cheesy Parmesan and a cool, creamy yogurt dill sauce make this side dish really pop.

# Ingredients:

→ Potatoes

01 - 16 small yellow potatoes
02 - 0.5 cup Parmesan, grated
03 - 1 tablespoon dried oregano or Italian mix
04 - 4 tablespoons butter (unsalted), melted
05 - 1 teaspoon salt, plus more if you want
06 - 1.5 teaspoons garlic powder

→ Yogurt Dip

07 - Salt, adjust however you like
08 - Dill, fresh chopped or dried, amount you want
09 - 1 teaspoon olive oil
10 - 0.5 cup plain yogurt

# Steps:

01 - Take a small bowl and add plain yogurt, olive oil, a bit of salt, and dill. Stir it up so everything gets blended.
02 - Give the potatoes a few minutes to cool right on the pan so they stay together when you pick them up.
03 - Put your pan of smashed potatoes in the oven hot at 200°C (about 400°F). Let them turn golden and get crispy at the edges for roughly 30 minutes. Keep an eye on them at the end so they don't burn.
04 - If there's a bunch of butter-cheese mix pooling on the tray, swipe it over the potatoes with a brush so no one's left out.
05 - Dump your cooked, drained potatoes onto the lined baking tray. Brush or toss them till coated with the buttery cheesy stuff. Take a glass and gently smash each potato till it's flat but still in one piece.
06 - Lay parchment on a baking tray. Mix melted butter, garlic powder, oregano or Italian blend, salt, and parmesan in a bowl or just on the tray if you’re lazy.
07 - Throw the potatoes in a big pot, fill with water, and bring it to a boil. Let them cook 15–20 minutes till they're fork-tender.

# Notes:

01 - Try a mix of purple, yellow, and red baby potatoes for color. Adjust spices to your mood—like add lemon zest or use Greek herbs if you want.
02 - To make it vegan, snap in some dairy-free Parmesan and plant-based butter instead.